Ma ki is a creamy Punjabi dal made with black urid and chana daal with spices, coriander and a generous dollop of butter for extra goodness!

Serves
4

Preparation

20min

Cooking

1hr

Skill level

Easy
By
Average: 3.8 (5 votes)
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Ingredients

  • 170 g (¾ cup) black urid daal
  • 2 tbsp chana daal
  • 2 tbsp kidney beans
  • 1 tsp turmeric powder
  • salt, to taste
  • 3 tbsp mustard oil
  • 2–3 cm piece ginger, finely chopped
  • 4-5 garlic cloves, finely chopped
  • 3 long green chillies, finely chopped
  • 1 brown onion, chopped
  • 2 tomatoes, diced
  • 1 tsp red chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 40 g butter
  • coriander sprigs and pickled blood limes, optional, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

This recipe needs to be started one day in advance.

  1. Place the daal and kidney beans in a bowl, cover with plenty of cold water and soak overnight. Drain, transfer to a pressure cooker or saucepan, add a pinch of the turmeric, a pinch of salt and enough water to cover. Cook until the daal and kidney beans have broken down into a mash consistency.
  2. Heat the mustard oil in a wok. When hot, add the ginger, garlic and green chillies and stir until fragrant. Add the onion and a pinch of salt and cook until softened. Add the tomato, remaining turmeric, chilli powder, coriander and cumin and cook for 4-5 minutes or until the tomatoes have softened. 
  3. Add the cooked daal and kidney beans to the masala sauce and simmer for another 5 minutes. Add the butter and stir until melted and well combined. Spoon into a large serving bowl, garnish with coriander and serve with pickled blood limes.

 

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Photography by Andrew Dorn.